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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Creamy textured white beans blended with bits of seasoned pork make this a savory pate. Serve it as a hearty first course to spread on crusty bread or to scoop upon crisp vegetables. The recipe was taken from Sunset Magazine . Preparation time is the time it takes to slice carrot, celery, and onion. Ingredients:
1 medium carrot |
1 stalk celery |
1 medium onion |
1/2 cup small white beans, rinsed |
1 bay leaf |
2 cups water |
8 ounces pork shoulder chops (about) |
1/2 teaspoon thyme leaves |
1/4 cup dry white wine |
salt and pepper |
cornichons (sour french pickles) or tiny dill pickles |
crusty sliced bread or toast |
Directions:
1. Cut carrot, celery stalk, and onion into chunks.
2. Combine in a 3 or 4 quart pan with the beans, bay leaf, water, pork, and thyme.
3. Bring to boiling, then reduce heat; cover and simmer until beans are tender and mash easily, about 2 hours.
4. Lift out pork and set aside.
5. Add wine to beans and boil; uncovered until liquid evaporates, stir often.
6. Remove meat from bone.
7. Coarsely chop meat.
8. Whirl beans and vegetables in a food processor or blender until very smooth.
9. Combine beans and pork; season with salt and pepper.
10. Serve or cover and chill up to 4 days.
11. Present in a crock or as 1/2 cup portions in lettuce leaves on individual plates.
12. Serve with pickles and bread.
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